Farallon Cookbook : The Very Best of San Francisco Cuisine Book

Foreword by Jeremiah Tower	10
The Story of Farallon by Pat Kuleto	12
Introduction by Mark Franz	15
Simply Raw	23
Iced Atlantic and Pacific Shellfish Indulgence	25
Caviar, Smoked Salmon, and Gravlax with Buckwheat Blini
and Sour Cream	27
Caviar	30
Spot Prawn Sashimi with Saffron-White Truffle Vinaigrette
and Prawn Roe	32
Maine-Diver Scallop Ceviche with Green Peppercorns,
Grapefruit, and Chili Vinaigrette	34
Oyster and Wild Salmon Tartare with Roasted Beets and
Crisp Giant Capers	36
Onaga Carpaccio with Cucumber Consommé, Salmon
Caviar, and Enoki Mushrooms	38
Black Bass and Sea Urchin Tartare in a Crisp Nori
Sandwich with Shiso Dressing	40
Salads and Such	45
George's Sake-Pickled Salmon with Wasabi Crème
Fraîche and HerbSalad	46
Salad of Fuyu Persimmons and Autumn Greens with Candied
Walnuts, Pomegranate Seeds, and Sherry Vinaigrette	49
Warm Goat Cheese Galettes on Red Oakleaf and Belgian
Endive Salad with Lavender Vinaigrette	51
Spring Asparagus and Wild Morel Salad with Borage Flowers	53
Maine Lobster Cobb Salad with Sweet Corn, Hard-Cooked
Eggs, Bacon, and Smoked-Tomato Vinaigrette	56
Summer Tomato Salad with Crisp Jumbo Shrimp and Sweet
Basil	58
Duck Breast Prosciutto with Summer Melon, Fig Compote,
and Lemon Verbena Granita	61
Charred Rare Venison Tartare with Celery Root and Chervil
Salad, Black Truffle Coulis, and Port Gastrique	63
Truffles	66
Grilled Nantucket Scallops with Apple and Endive Salad
and Crayfish Vinaigrette	68
Squab Breast Terrine with Shiitake Duxelles, Seared Foie
Gras, Braised Leeks, and Broken Beet Vinaigrette	70
Seafood Pyramid with Shellfish Gelée, Julienned Leek
Salad, and Saffron Essence	73
Warm Appetizers	79
Black Mussel Bisque with Seafood Quenelles and Chive Oil	80
Asparagus Soup with Salt Cod	83
Crab Imperial Gratin with Corn, Potatoes, Tarragon
Crème Fraîche, and Lemon Zest	85
Oyster Stew with Ancho Chili Butter	88
Lobster Minestrone	90
Maine Lobster and Matsutake Mushrooms in a Chrysanthemum
Consommé	92
Champagne-Baked Oysters with Braised Leeks and Truffle
Cream	94
Curried Mussel Glaçage with Wilted Hearts of Romaine	97
Potato Gnocchi with Celery Root, Poached Oysters, and
Black Caviar	101
Seared Foie Gras with Apple Galettes, Watercress, and
Calvados Syrup	103
Foie Gras	106
Lobster and Fava Bean Ragout with Roasted Bone Marrow,
Poached Garlic, and Tarragon	109
Giant Tempura Prawns with Scallop Mousse, Cucumber Salad,
and Chili Ponzu	111
Crispy Saffron-Marinated Frog's Legs with Mustard Seed
Vinegar, Tarragon Puree, and Herb Salad	114
Sautéed Fillet of Rouget with Brandade, Sweet Garlic
Puree, and Basil Oil	116
Peeky-Toe Crab with Truffled Mashed Potatoes and Sea
Urchin Sauce	119
Entrees	125
Seared Scallops with Squid Ink Risotto, Sauce Gribiche,
and Celery Root Salad	126
Juniper-Seared Atlantic Cod with Sauerkraut, Potato
Gratin, and Apple and Herb Salad	129
Rosemary-Seared Prawns with Saffron Risotto, Roasted-Beet
Vinaigrette, and Pea Shoot Salad	132
Sautéed Pacific Skate with Warm Potato Salad, Sauce
Verte, and Roasted-Pepper Relish	134
Pan-Roasted Walleyed Pike with English Pea Ravioli,
Braised Endive, Crab, and Mint Pesto	137
Pan-Roasted European Turbot with Fennel and Artichoke
Heart Salad with Preserved Lemon—Lavender Vinaigrette	139
Grilled Bacon-Studded Tilefish with Potato Ravioli,
Braised Cardoons, and Madeira Sauce	142
Grilled Whole Truffled Lobster with Cauliflower Gratin
and Grilled Asparagus	144
Fried Soft-Shell Crabs with Garlic Beluga Lentils and
Slow-Roasted Tomato and Basil Sauce	147
Grilled Stuffed Squid with Warm Spinach, Flageolets, and
Caramelized Salsify	150
Bonito-Crusted Whole Yellowtail Snapper with Spicy
Chinese Black Bean Sauce and Saffron Noodles	152
Roasted Rack of Wild Boar with Chestnut Spaetzle, Braised
Cabbage, and Sage Jus	154
Roasted Quail Stuffed with Armagnac-Laced Prunes, Foie
Gras, Corn Cakes, and Red Currants	157
Roasted Saddle of Rabbit with Fava Beans, Morels, and
Crisp Spanish Ham	160
Farallon Hot Pot	162
Confit of Tuna with Onion Confit, Endive Salad, and Sauce
Verte	165
Nori-Steamed Truffled Lobster Tails with Somen Noodles
and Ginger-Miso Broth	168
Steamed Salmon and Wild Striped Bass Pillows with
Shellfish Mousse, Vegetable Brunoise, and Foie Gras Sauce	171
Braised Veal Cheeks with Lobster Tails, Cauliflower
Puree, and Lobster Sauce	173
Seafood Sausage with Hazelnut Mashed Potatoes and
Cardamom-Saffron Sauce	177
Monkfish Chaussons with Mushroom Duxelles, Root
Vegetables, and Mushroom Broth	179
Fonduta with Fresh Truffles	182
Just Desserts by Emily Luchetti	187
Blood-Orange Gratins with Blood-Orange Segments and
Candied Orange Slices	188
Poached Pear-Chestnut Financiers with Milk Chocolate Sauce	191
Almond Cakes with Caramel-Pineapple Compote and Coconut
Sherbet	194
Babas au Rhum with Caramelized Bananas and Crème
Anglaise	196
Cinnamon-Apple Stacks	198
Persimmon Pudding Cakes with Orange Sauce and Rum Raisin
Ice Cream	200
Cocoa Profiteroles with Toasted-Almond Ice Cream, Candied
Almonds, and Chocolate Sauce	202
Double-Chocolate Pudding Cake	205
Honey Panna Cottas with Dried Fruit and Sauternes Compote	207
Muscat Granita with Sautéed Grapes and Chantilly
Cream	209
Truffled Crème Brûlée	210
Roasted Nectarines Filled with Cinnamon Meringue	212
Strawberry-Rhubarb Pavlova	215
Lemon Ravioli in Thai Consommé with Basil and Mango	217
Buying and Storing Fish and Shellfish	221
Fish and Shellfish Glossary	225
Basic Techniques and Recipes	233
Resources	249
Table of Equivalents	251
Index	252